Scientists have discovered that too much of the most commonly used type of cinnamon, cassia, can cause liver damage thanks to high levels of coumarin, a natural ingredient found in the spice.
News that too much cinnamon can cause liver damage and amount used in food must be limited gets rise out of bakers.
IT’S a case of sugar and spice and all things not-so-nice in Denmark where cinnamon-gate is pitting Danish food authorities against the nation’s bakers. The isssue: is the spice, a staple of the Danish pastry and one of the quintessential fragrances of a Christmas kitchen, good for you or not?
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